Buckwheat, broccoli, beans

Ingredients:

• 150g roasted buckwheat grain
• 1 broccoli
• 1 red onion
• 150g pre-cooked black beans

• 1 teaspoon Kashmiri chilli powder
• 200g feta
• 10g garlic

Methods:

• Start boiling the buckwheat in cold water.
• Cut the broccoli into florets and slice the stem into thin coins.
• Thinly slice the onion pole to pole.
• Preheat a large pan, add a splash of olive oil. Spread the broccoli and the onions on the pan. Cook them on high heat without disturbing to allow them to char a bit.
• Prepare the beans (defrost or drain from the cans).
• Once the vegetables just started to char, add the beans and chilli powder, and mix it all together.
• Add a generous splash of water and crumble in the feta. Add the garlic through the garlic press. Mix everything together and wait for the feta to melt and become the sauce. Add more water if needed. The broccoli should remain a bit crunchy.
• To serve, heap the buckwheat on one side of the plate and broccoli on the other side.

Inspired by: my friend Johannes.